The heat is ON!
What better way to chill out than with a cold soup served ‘Al fresco’ – in the shade of a tree?
Use the following recipes for BASIL SALSA Or
HERB CROUTONS to jazz –up a cold soup such as a
Cold Parsnip Soup, Cold Courgette Soup, a Vichyssoise or a Cold Tomato Soup (please email me for these recipes)
Your panel should be providing you with Parsley, Basil, Marjoram, Orgenum, Sage, Rocket and Thyme!
Basil Salsa: (makes a change from Pesto)
In a processor whizz together the following:
5g Flat leaved Parsley
15g flaked Almonds
¼ teaspoon Dijon Mustard
½ a small gherkin
1 teaspoon pickled Nasturtiums (get this recipe from Vertical Veg!)
3 Tablespoons olive oil
Salt and Pepper
Bottle and keep in the fridge. Makes about 2 – 3 Tablespoons.
How to use:
Swirl a teaspoon or two of Salsa through the soup once served.
Or Add 1 Tablespoon of buttermilk/greek yoghurt to 1 tablespoon of Salsa and mix together. Swirl through soup once served.
Croutons are often used to add a zesty element to soups and salads. Fresh herbs from your panel can be used for making these croutons.
(Makes about 4 cups)
8 slices day old bread, about 2 cm thick
¼ cup extra virgin olive oil
2 cloves garlic, minced
½ tsp salt
1 tbsp chopped fresh thyme
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh oreganum or 2 tbsp marjoram
Remove the crusts, cut the bread slices into 2cm cubes. In a large pan, heat the olive oil over medium heat.
Add the garlic and sauté on low heat until translucent, 1 to 2 minutes.
Add the bread cubes, and cook slowly, turning once, until golden and crusty, 4 to 5 minutes on each side.
Sprinkle the cubes with the salt, thyme, rosemary, and oreganum or marjoram. Turn a few times in the pan to coat evenly.
Using a slotted spoon, transfer the croutons to paper towels to drain and cool.
Sprinkle liberally onto soup before serving.
Any combination of herbs can be used according to your taste.